One-Pot Pork Medallions and Apricot Cassoulet
If you're running out of inspiration for simple, tasty midweek meals, you're not alone. Sorted Food, famous cheffy YouTubers, have created something new and delicious to try using smashing pork medallions. The warming cassoulet is built around beans, spinach, apricots and prunes for insane flavour and textures. It's all made in one dish, so less fuss and less washing up!
- 1 shallot, pealed and halved
- 2 garlic cloves, pealed and crushed
- 2 teaspoons rapeseed oil
- 4 pork medallions
- 2 sprigs thyme
- 1x 400g can butterbeans
- ½ tablespoon plain flour
- 8 prunes, stoned
- 400ml hot chicken stock
- 4 apricots, stoned and cut into quarters
- 150g baby spinach leaves
- 2 tablespoons double cream
Heat the oil in a large deep frying pan over a high heat, season the pork and add to the pan and brown on both sides before transferring to a plate.
Add the shallots, garlic and thyme sprigs (if used) to the pan. Fry for about 3-4 minutes, tossing it gently in the pan, adding a splash of stock if the garlic starts to burn. Tip in the beans and the flour and toss together.
Add in the stock, a little at a time, stirring to combine. Add the prunes to the pan. Season well, bring to a boil and reduce to a simmer. Return the pork to pan, cover and simmer gently for 10 minutes.
Add the apricots and spinach to the pan to wilt. Add a drizzle of double cream, and serve immediately.